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- 2 1/2 pounds tiny new red potatoes, halved or quartered
- 1 medium red onion, cut in wedges
- 1/4 cup olive oil, divided
- 2 tablespoons snipped fresh rosemary
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons balsamic vinegar
- 1 medium red sweet pepper, cut into bite-sized strips
- 3 tablespoons pine nuts, toasted
1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 262,
- Fat, total (g) 12,
- sat. fat (g) 2,
- carb. (g) 34,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 2,
- pro. (g) 6,
- vit. A (IU) 1069,
- vit. C (mg) 61,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- sodium (mg) 201,
- Potassium (mg) 926,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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